Afraid of cooking fish?

Recipe ideas to encourage the nation to face their fish fearss
Nutritionist Azmina Govindji dispells maritime myths as she encourages people to reach their two-a-week target of fish portions

Despite government guidelines telling us that we should be eating two portions of fish a week, apparently over 40% of us are failing to meet the target according to new research by Lyons Seafoods.

I do wonder how they know 40% of us are being naughty. Perhaps they just interviewed the wrong people or the people they interviewed are non-fish eaters. I love fish fish but let's face it not everyone likes the same thing. But one thing I do agree on is that a lot of us are afraid of cooking fish and that include me.

Baking a piece of fish I'm fine or even using it in a seafood dish like a pie or a pasta sauce but when it comes to the preparation or pan frying I always worry that I am not going to do it right and that the meal will be spoilt. Silly really because you can get your fishmonger to do all the cleaning and filleting for you and nothing could be simpler that a pan fried fish fillet.

When I was a boy my father used to take us fishing. More times than not my younger brother and I would, fooling about, fall in the river. Fortunately it was a slow flowing small trout river so we never came to any harm . . . we just annoyed our father who loved nothing more than fishing. But even with our antics there would always be a good haul of brown trout to take home and preparing them was so simple, even as young boys we would do it. Then under the grill for a few minutes each side and what a magical flavour that was. Fresh fish simply cooked. Culinary heaven with no skills needed.

Lyons Seafoods have put together a short video featuring nutritionist Azmina Govindji’s to provide advice about eating and cooking fish and dispelling some of those fears or myths many of us have.

There are too many bones
The great thing about seafood is the variety, so there is something to suit everyone - try prawns, scallops or crab for flavour without the chance of a bone.

It is too expensive
Whilst varieties such as Tuna or Sea Bass can tip the scales on your budget, herring and mackerel are great affordable alternatives, and they both contain omega 3 fats.

My kids are too fussy
Then it is time to get creative! Try loading fish portions into a tasty pie or fish cakes to tantalise your family’s tastebuds.

It smells bad
Whilst some varieties do come with a strong aroma, prawns or squid are a good option to keep your kitchen fresh after cooking.

It is difficult to cook
Less is definitely more when it comes to cooking a good meal. Try adding lemon juice, herbs and good quality olive oil to your fish for a delicious marinade – or alternatively, there are plenty of great pre-prepared options on your supermarket shelves to make cooking fish hassle free.

Watch the following video to see Sophie go through this delicious recipe step by step.

KING PRAWN AND PESTO LINGUINE

Ingredients

1 pack Ready to Eat King Prawns
200g Linguine
1 heaped tablespoon of pesto
1 tablespoon of olive oil
25g pine kernels toasted
Fresh basil to garnish

Method

Boil the linguine in lightly salted water according to the instructions on the packet.

Meanwhile gently warm the oil in a saucepan.

Heat the King Prawns for 1-2 minutes.

When the linguine is ready drain it.

Take the pan off the heat and add the pesto.

Add the linguine and toss well.

Garnish with fresh basil and toasted pine kernels.

Drizzle with extra virgin olive oil and serve.

Serves 2